Fruit Fried Pies
Description: My, oh my, there’s nothing like a flaky, sweet fried pie. Made from scratch with no
shortcuts, these pies feature fresh fruit fillings with some of our favorite MIO jams and jellies.
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Ingredients
Ingredients:
Crust:
5 cups Shawnee Mills All-Purpose Flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
1 cup vegetable shortening
1 ½ cups Braum’s Heavy Cream
2 Hansen’s Eggs (1 for dough and 1 for egg wash)
1 ½ quarts frying oil
Directions:
- In a large bowl, combine flour, salt, baking powder and sugar. Cut in shortening with two forks or a pastry cutter, blending well.
- In a small bowl combine the cream and egg, whisking thoroughly, then and add to the dry ingredients. Combine and mix just enough that the dough comes together.
- Roll out dough until thin, and cut into 5- to 6-inch saucer-sized circles. (Reroll the scraps to make new ones.)
- Prepare egg wash by whisking together 2 tablespoons water and 1 egg.
- Fill one half of the circle with filling, leaving enough room to seal the edges. Brush egg wash on the outer edge of the filled side of the pie. Fold crust over to make a half-moon shape, flattening the edges using the tines of a fork. Use the fork to then pierce the center of the pie to allow air to escape.
- Preheat oil to 350 degrees. Test oil by placing a small piece of scrap dough. The dough should rise to the top and bubbles should form around it.
Notes
Peach Filling
2 cups fresh peaches
1 teaspoon Braum’s Salted Butter
1 tablespoon water
½ cup Garden Club Peach Preserves
- Add fruit, butter and water to saucepan. Cover tightly, and heat on low for 20 minutes.
Remove lid occasionally to stir. Allow the fruit mixture to simmer down until thickened to a pie
filling consistency. Stir in peach preserves, remove from heat and cool well before using as
filling.
Blackberry Filling
2 cups fresh blackberries
2 tablespoons water
½ cup Alberto’s Blackberry Jelly
1 tablespoon Braum’s Salted Butter
2 teaspoons cornstarch
- Add fruit and 1 tablespoon water to saucepan. Cover tightly, and heat on low for 20 minutes.
Remove lid occasionally to stir. Allow the fruit mixture to simmer down until thickened to a pie
filling consistency. Add blackberry jelly, stirring to combine. In a small bowl, combine 1
tablespoon water and cornstarch to make a slurry. Add to blackberry mixture, stirring to thicken.
Set aside to cool before using as filling.
Apple Filling
2 cups peeled and chopped apples
1 tablespoon Braum’s Salted Butter
¼ cup Cheatwood’s Honey
- Add fruit, butter and water to saucepan. Cover tightly, and heat on low for 20 minutes.
Remove lid occasionally to stir. Allow the fruit mixture to simmer down until thickened to a pie
filling consistency. Stir in honey, remove from heat and cool well before using as filling.